NRN 50: Green pastures

Only a few years ago, eco-conscious consumers were being labeled as tree huggers, and their opinions were generally being discounted by the population as a whole. But today, as the environment faces dangerous challenges, sustainability has emerged as a central concern at restaurants across the country.
Not only are operators seeking energy-efficient ways to run their businesses, but they also are re-engineering their menus to reflect the public’s desire for foods that are good for them ...

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